Dressing: Hellman's Mayonnaise

By pavaldez

Ingredients

• 1 egg yolk
• 2 1/4 teaspoons white vinegar
• 1 teaspoon water
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon sugar
• 1/4 teaspoon bottled lemon juice
• 1 cup canola oil (or soybean oil)

Details

Servings 1

Preparation

Step 1

1. Whisk the egg yoik by hand for 15 seconds.

2. Combine vinegar, water, salt, sugar and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.

3. Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle. This bottle will allow you to dibble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color.

4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2 weeks in your refrigerator.

(Tip) You can save a little elbow grease by dumping all the ingredients except the oil into a blende. Turn it on low speed and add the oil in a slow drizzle until the mayonnaise thickens.